Lamb’s kidneys with mushrooms in a mustard sauce

Lamb’s kidneys with mushrooms in a mustard sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6 lamb’s kidneys
3-4 large flat mushrooms
1/4 bunch flat-leaf parsley
50g clarified butter
100ml double cream
30ml creme fraiche
3-4 teaspoons dijon mustard
salt
freshly ground black pepper

Method

  1. Prepare the kidneys. Wipe and slice the mushrooms. Coarsely chop enough parsley leaves to give you 1 tablespoon.
  2. Melt half the clarified butter in a frying pan over a medium to high heat. Season the lamb’s kidneys and brown them on both sides. Transfer to a sieve to drain the bitter juices.
  3. While the kidneys are draining, wipe out the frying pan with kitchen paper and melt the remaining butter in it over a high heat. Sauté the mushrooms quickly, driving off any water they release and trying to achieve a little colour.
  4. Once drained, return the kidneys to the pan, reduce the heat and stir in the cream and crème fraîche with mustard, salt and pepper to taste. If the sauce becomes too thick, add a little water; it should be slightly syrupy and lightly coat the back of a spoon.
  5. Serve immediately, sprinkled with the chopped parsley.
Tags:
Leiths School of food and wine
cookery course
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